Ingredients:

1 large Eggplant (aubergine)

2 tbsp oil

1 tsp cumin seeds

1 onion, chopped

2 tomatoes, chopped

2 green chilies, chopped

1 tsp ginger-garlic paste

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp red chili powder

Salt to taste

Fresh cilantro, chopped (for garnish)

Instructions:

Roast the eggplant on an open flame until the skin is charred and the eggplant is soft.

Peel off the charred skin and mash the eggplant with a fork or potato masher.

Heat oil in a pan and add cumin seeds. Once they start to crackle, add onion and sauté until golden brown.

Add ginger-garlic paste, green chilies, and sauté for a minute.

Add tomatoes, cumin powder, coriander powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.

Add mashed eggplant and mix well. Cook for a few minutes until heated through.

Garnish with fresh cilantro and serve with roti or rice.

Enjoy your delicious eggplant dish!

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